How Can I Cook Aubergine?

The Aubergine is well-liked among a large population of the world, including Asian, American (especially Latin) as well as European. It is one of the essential ingredients of many adorable vegetarian dishes. Its popularity mainly stems from its subtle bitterish flavour and delightful usefulness in various forms and fashions. It can be breaded after deep-fried, stewed, grilled, baked, pureed, sauteed, boiled. Because of the varities available for preparation of a aubergine dish, it is highly recommended that one must first decide about the dish he or she wishes to prepare and then follow the process to make a delicious dish with this fruit. But while cooking aubergine, one thing must be kept in mind is that though the subtle taste brings water in toungue, still, if not handled properly, this bitterness can go heavy on taste by making it totally unappealing to the taster. To avoid this, you may soak it in salted water for fer hours prior to your cooking. After that, you may chop it and dip it into flour and beaten egg to make deep-fry, or you can boil them to put in soup. But in that case, do put them while preparing soup in last 10 minutes just to avoid over-cooking. Though the skin of the aubergine is edible, some may like to peel them out ~ it also helps to decrease the bitter flavour a bit, if you rinse it well after peeling.